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Soup bowls filled with Creamy Chicken Wild Rice Soup and a towel on the side, up close
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5 from 1 vote

Creamy Chicken Wild Rice Soup

A cozy, nourishing bowl of Creamy Chicken Wild Rice Soup is a seasonal favorite. You will love this flavor packed soup. 
Prep Time15 minutes
Cook Time27 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey

Equipment

  • large soup pot, 6 qt

Ingredients

  • 1 Tbsp butter
  • 1.5 cup celery, chopped
  • 1.5 cup carrots, chopped
  • ¼ cup onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp all purpose flour *or gluten free AP flour
  • 1 tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp dried basil
  • 1 tsp fresh rosemary, chopped
  • 2 tsp fresh thyme
  • 1⅓ cup dry wild rice *uncooked
  • 5 cups chicken broth, low sodium
  • 1 cups water *more as needed if soup is too thick
  • 2 cups kale, chopped
  • 1.5 cup rotisserie chicken, shredded *or homemade cooked, shredded chicken
  • 1⅓ cup whole milk
  • ⅓ cup parmesan cheese more for serving
  • 1 Tbsp fresh lemon juice

Instructions

  • In a large, 6 qt soup pot or larger, melt butter. Add the carrots, celery, onions, and seasonings. Cook until fragrant, about 3-5 minutes. Add the all purpose flour.
  • Stir in the broth, 1 cup water, wild rice, thyme, chopped rosemary. Bring to light boil/simmer. Once boiling, cover and reduce the heat to low, cook 30-40 minutes, until the rice is tender.
  • Add the cooked, shredded chicken and milk. Add ½ cup more water or milk if you'd like to thin the soup at all. Simmer for another 3-5 minutes.
  • Add the ripped kale or spinach, fresh squeeze lemon juice and parmesan. Take it off the heat. 
  • Serve and garnish generously with extra parmesan. Enjoy! 

Notes

  • Don't overcook the milk. Be sure to keep the temperature on low when simmering. 
  • Taste as you go! You may want some more salt or herbs added to your soup. 
  • Make it healthier! Skip the milk and cheese if you want to cut a few calories (although it won't be as dreamy it will still nourish you!) 
  • Store leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Serving: 1.5 cup of soup | Calories: 563kcal | Carbohydrates: 60g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 971mg | Potassium: 959mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9737IU | Vitamin C: 18mg | Calcium: 273mg | Iron: 3mg